Bread and wine pudding and Rocha pear cooked in wine. Maria and Zé Paulo, from Velho Eurico, mixed their ideas in equal portions, and thus this recipe was born. This is the happy marriage of two recipes the chef is fond of: bread and wine pudding and pears soaked in red wine.
Cauliflower and almond. The name does not leave much to the imagination, but the contrast of textures and flavors will take you on a journey. The almonds from the Upper Douro are key ingredients in this dish by chef Rui Paula.
A bold proposal for an unusual ingredient by chef Hugo Candeias.
Chef Stephanie Audet‘s favorite vegetable is courgette, and this starter is her homage to the vegetable: courgette, onion, mustard seed pickle, pickled lemon, homemade ponzu sauce, and rice chip. Expect a mouthful of flavors and textures. Try it at Senhor Uva in Lisbon.
Cuttlefish Tartare, Smoked Yolk, Plums and Spinach. The dish by George Mc Leod, from the SEM restaurant, features cuttlefish from the Atlantic, New Zealand spinach – a variety that abounds in Portugal -, Portuguese plums and smoked egg yolks. This combination is as surprising as delicious!
The Americans invented a name for dishes where fish and meat share the leading role. The suggestive Surf & Turf (here‘s the name) is a proposal by chef Cyril Devilliers and consists of a teriyaki eel with courgette and black pork sausage.
Monkfish, shrimp, pasta, seaweed and coriander… or the sea on a plate. With this Fish Stew Pasta recipe, Chef Duarte Eira shows us that it is in the simple things that we find the greatness of Portuguese cuisine.
Made with the most abundant fish in the market and with vegetables from the neighboring floodplains, the “caldeirada“ (fish stew) is a popular dish in the fishing towns of the whole country – from Minho to the Algarve. In this mackerel stew, Chef Henrique Sá Pessoa adds some ingredients from distant places to the usual elements of the dish. Lemongrass, ginger and keffir lime add an exotic scent to the recipe.
There is a very popular dish in the Portuguese recipe book called “Peas with poached eggs”. This tartlet of peas, quail eggs, and smoked lardo (pig fat) may well be the finger food version of that classic.
The menu at Almeja is all about “life experiences, travels and memories” and it‘s written with seasonal ingredients available at the market. This Pink Prawn Rice, Fennel and Aioli is one of the staples on the menu. You can even smell it just by looking at it … Hmmm!
A vegetarian dish rich in textures, color, and flavor, perfect for warm summer days. Red pepper paste, chard, and beetroot, a creation by Afonso Cabral e Silva to try at Temperature.
“São Jorge smoked the escolar“ is how this creation by Tomás Rocha and Rita Gama is presented at Bicho Mau menu. Cured and smoked escolar fish, São Jorge cheese (aged 24 mounths), capers, and purslane.
A recipe made with 100% national and seasonal ingredients, with chef Vitor Sobral’s signature, to taste at Tasca da Esquina or make at home! The Art of Tasting Portugal, all together around this great table that is Portugal.
Serra da Estrela cheese is a must at Christmas tables. This year, why not dare, in addition to the cheese itself, add this Serra da Estrela cheese pudding to the sweets table? The recipe is chef Diogo Rocha’s.
In this creation by chef Ricardo Costa, the suckling pig is not the only premium product from Bairrada. After being correctly seasoned, the pig is steamed on a tray of sparkling wine – another of the region‘s icons. The suckling pig is served with a soufflé potato stuffed with potato cream, lettuce seasoned with jalapeño foam and ajo blanco sauce.
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